Method

• 1.
  Bring 700ml of water to the boil in a heavy-based saucepan. Add the rice, stir well and bring back to the boil over medium-high heat. Cover tightly, reduce the heat to the lowest possible heat and simmer for 15 minutes or until tender.
• 2.
  Remove the saucepan from the heat and, using a fork, lightly fluff the rice out of the pan into a large bowl. Toss the rice with the rice vinegar, caster sugar and 1/2 teaspoon of salt until the rice is well-coated.
• 3.
  When cool enough to handle, pat the rice into a 28cm x 30cm non-stick baking tray or, if you're using a normal baking tray, line it with plastic wrap. Press the rice down firmly and leave to cool. Cover with plastic wrap and refrigerate until needed.
• 4.
  Cut the rice lengthways into two equal pieces while in the tray. Using a palette knife, carefully lift out one half of the rice and set aside.
• 5.
  Cover the rice remaining in the tray with a thin layer of mayonnaise, then top with the slices of smoked salmon. Place the reserved layer of rice on top and press down gently. Using a sharp knife, cut the smoked salmon and rice into small squares. Alternatively, you can use a sharp 3cm-diameter pastry cutter to make rounds.

• 6.
  Top each piece of sushi with some salmon roe and sprinkle with the black sesame seeds.
• 7.
  Serve smoked salmon sushi with wasabi and soy sauce.